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  • 1
    Electronic Resource
    Electronic Resource
    Springer
    Cellular and molecular life sciences 26 (1970), S. 731-731 
    ISSN: 1420-9071
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Summary Yeasts of the genusSaccharomyces are able to decompose L-malic acid partially, during and after fermentation, whereby ethanol and carbon dioxide are the end products. The decarboxylation of malic acid by yeast can be achieved with resting cells and cell free extracts.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 139 (1984), S. 366-370 
    ISSN: 1432-072X
    Keywords: Lactic acid bacteria ; Lactobacillus brevis ; Propanediol-1,2-dehydratase ; Propanediol-1,2 ; Glycerol ; Ethanediol-1,2
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract While most strains of heterofermentative lactobacilli and strains of Leuconostoc species contained only traces of a dehydratase reacting with glycerol or propanediol-1,2, three strains of Lactobacillus brevis and one strain of L. buchneri that metabolized glycerol readily in the presence of glucose, contained propanediol-1,2 dehydratase (EC 4.2.1.28). This cobamide requiring enzyme from L. brevis B 18 was partially purified. It reacts with the substrates propanediol-1,2, glycerol and ethanediol-1,2 with the relative activities of about 3:2:1. This ratio remained unchanged throughout the purification procedure. The substrate affinities were measured: propanediol-1,2 K m=0.6 mM, glycerol K m=4 mM, ethanediol-1,2 K m=5.3 mM coenzyme B12 (substrate glycerol) K m=0.007 mM. The activity of the dehydratase was promoted by potassium or ammonium ions and inhibited by sodium, lithium, magnesium or specially manganese. The apparent molecular weight of propanediol-1,2 dehydratase was determined as Mr=180,000.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 149 (1988), S. 261-267 
    ISSN: 1432-072X
    Keywords: Yeast ; Hanseniaspora uvarum ; Pichia kluyveri ; Killer toxin ; dsRNA
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract By heat treatment killer strains of the type K1 of Saccharomyces cerevisiae that are known to harbour dsRNA plasmids were completely cured, whereas only a small fraction of the clones of the killer type K2 had lost the dsRNA dependent killer character. The K2 killers but not the strains of killer type K1 were easily cured by cycloheximide. Killer strains of Hanseniaspora uvarum were not curable by heat treatment. Curing was successfull with cycloheximide or 5-fluorouracil. Two double-stranded RNA plasmids were detected in the killer strains of H. uvarum. The smaller dsRNA plasmid was absent in the strains that were cured of their killer character by 5-fluorouracil. The killer character of H. uvarum was transferred to S. cerevisiae by spheroplast fusion. The fusion products showing the killer character contained both dsRNA plasmids, obviously the smaller plasmid (M-dsRNA) carries the genes for killer toxin formation. Killer strains of Pichia kluyveri were not curable of their killer character, in these strains no dsRNA plasmids were detected.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 165 (1996), S. 114-118 
    ISSN: 1432-072X
    Keywords: Key wordsLactobacillus casei ; Nisin ; Nisin ; resistance ; Polysaccharide
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Most strains of Lactobacillus casei tested were found to be nisin-resistant. The addition of nisin to a growing culture of a resistant strain stopped growth for several hours; however, growth then resumed at the previous rate. Nisin induced a resistance mechanism that was lost by one passage in nisin-free medium. During induction with nisin, the cells produced an anionic, phosphate-containing polysaccharide with the subunits rhamnose and galactose. This polysaccharide protected sensitive cells of L. casei against the bactericidal action of nisin.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 23 (1956), S. 423-430 
    ISSN: 1432-072X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Zusammenfassung Involutionsformen von Bakterien (Bact. prodigiosum durch CaCl2, Bact. xylinum durch höhere Temperatur, Azotobacter chroococcum durch MgCO3) zeigten im Vergleich zu Normalzellen aus Nährlösung ohne Zusatz geringeren Gehalt an Gesamt-Nucleinsäuren, aber erhöhten an Desoxy-ribonucleinsäure. Pilze (Aspergillus niger und oryzae durch freie Salpetersäure) hatten auch geringeren absoluten Gehalt an Desoxyribonucleinsäure, der aber bei den Involutionsformen relativ höher war, so daß kein grundsätzlicher Unterschied zwischen Bakterien- und Pilz-Involutionsformen besteht. Im Hydrolysat der Zellen fand sich bei den Involutionsformen im Vergleich zu den Normalzellen ein stärkeres Hervortreten der cyclischen Aminosäuren und eine Zunahme weiterer, insbesondere der Glutaminsäure (auf etwa das 5fache bei Azotobacter). Zwischen beiden Zellformen war bei Bact. prodigiosum jedoch quantitativ und qualitativ kein Unterschied in den freien Aminosäuren nachzuweisen. Die Involutionsformen stellen offenbar ein jugendliches Stadium (unkontrolliertes Wachstum) dar.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 72 (1970), S. 60-67 
    ISSN: 1432-072X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Description / Table of Contents: Zusammenfassung Die Konzentration an Acetaldehyd im Medium während der anaeroben Vergärung von Glucose durch Saccharomyces cerevisiae weist in der logarithmischen Wachstumsphase die höchsten Werte auf. Die Induktion der Pyruvatdecarboxylase durch Glucose fördert die Akkumulation von Acetaldehyd, der ins Medium diffundiert. Hefestämme, die unterschiedlich viel Acetaldehyd bilden, unterscheiden sich in ihren Pyruvatdecarboxylaseaktivitäten. Diese engen Beziehungen zwischen Pyruvatdecarboxylase und Acetaldehydproduktion deuten auf die Kontrollfunktion der Pyruvatdecarboxylase bei der Acetaldehydakkumulation hin. Höhere Aktivitäten der Alkoholdehydrogenase verringern die Acetaldehydakkumulation, wodurch sich ein Hinweis auf die Rolle dieses Enzyms bei der Regulation der Acetaldehydkonzentration ergibt.
    Notes: Summary During fermentation of glucose by Saccharomyces cerevisiae maximum acetaldehyde production coincides with maximum pyruvate decarboxylase activity in the logarithmic phase of growth. The stimulation of this enzyme by high glucose levels leads to an increased formation of acetaldehyde, which diffuses into the medium. Yeast strains, which produce varying amounts of acetaldehyde also exhibited varying pyruvate decarboxylase activities. The close relationship between pyruvate decarboxylase activity and acetaldehyde production suggests a control function of the enzyme in acetaldehyde accumulation. Apart from pyruvate decarboxylase higher activities of alcohol dehydrogenase show the reversed influence on aldehyde concentration, thus demonstrating the role of alcohol dehydrogenase in aldehyde production.
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  • 7
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 76 (1971), S. 299-307 
    ISSN: 1432-072X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Description / Table of Contents: Zusammenfassung Die Bildung von flüchtigen Gärungsnebenprodukten durch Milchsäurebakterien wurde gaschromatographisch durch Analyse des Dampfraumes über den Kulturlösungen und Analyse von Ätherextrakten untersucht. Da von den meisten Substanzen nur sehr geringe Mengen gebildet werden, war es wegen des Vorkommens störender Substanzen in den Medien erforderlich, zur Kultur der Organismen synthetische Nährlösungen zu verwenden. In den Kulturlösungen der 3 homofermentativen Milchsäurebakterien Lactobacillus plantarum, Pediococcus cerevisiae und P. pentosaceus wurden nur Acetaldehyd, Acetoin, Diacetyl, sowie Spuren von 2- oder 3-Methyl-1-butanol, Isobutanol und 2 nicht identifizierte Substanzen gefunden. Bei den heterofermentativen Arten Lactobacillus brevis und Leuconostoc oenos wurde (neben Äthanol) zusätzlich die Bildung von sehr geringen Mengen von Propanol, i-Propanol, Essigsäureäthylester, n-Hexanol, 2,3-Butandiol, n-Octanol, n-Nonanol (oder Phenylacetaldehyd) und einiger weiterer Verbindungen nachgewiesen.
    Notes: Summary The formation of volatile by-products of fermentation by several strains of lactic acid bacteria was investigated by gas liquid chromatography. Since only very small amounts of volatile compounds were formed, the synthetic media used for the growth of the bacteria had to be stripped by vacuum distillation from substances interfering with the analysis. The culture solutions were analysed by gas chromatography using both the head-space-technique and extraction with ethyl ether. The homofermentative species Lactobacillus plantarum, Pediococcus pentosaceus, and P. cerevisiae were found to form small amounts of acetaldehyde, acetoin, diacetyl and traces of 2- or 3-methyl-1-butanol, isobutanol and two compounds that were not identified. In the culture solutions of the heterofermentative species L. brevis and Leuconostoc oenos a greater number of substances could be detected. These bacteria formed, besides ethanol and the products of the homofermentative organisms, small amounts of propanol, isopropanol, ethylacetate, n-hexanol, 2,3-butandiol, n-octanol and a few unidentified compounds.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 91 (1973), S. 183-202 
    ISSN: 1432-072X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Description / Table of Contents: Zusammenfassung 1. Das “Malatenzym” von induzierten Zellen von Lactobacillus plantarum B 38 wurde bis zu einer spezifischen Aktivität von 170 u/mg Protein und von Leuconostoc mesenteroides 99 bis zu 17,5 u/mg angereichert. 2. Durch Gelfiltration, Chromatographie an Hydroxylapatit sowie Disk-Elektrophorese wurden aus L. plantarum Präparate gewonnen, die frei von Lactat-Dehydrogenase waren. 3. Für das “Malatenzym” aus L. plantarum wurde ein Molekulargewicht von 150 000 und für das Enzym aus Lc. mesenteroides von 130 000–140 000 ermittelt. Das Malatenzym (E.C. 1.1.1.38) aus Schizosaccharomyces pombe hat ein Molekulargewicht von 120 000–130 000. 4. Gereinigte Präparate von Malatenzym aus L. plantarum, die keine L-Lactat-Dehydrogenase enthielten, setzten L-Äpfelsäure bei Gegenwart von NAD und Mangan quantitativ zu L-Lactat und CO2 um. Oxalessigsäure wird auch bei Abwesenheit von NAD decarboxyliert. Brenztraubensäure wird bei Gegenwart von NADH2 nicht hydriert, aus Oxalessigsäure entsteht mit NADH2 nur Brenztraubensäure, keine Milchsäure. 5. Die Umsetzung von L-Malat zu L-Lactat erfolgt auch bei Gegenwart eines großen Überschusses von Semicarbazid; Pyruvat kann nicht als Zwischenprodukt abgefangen werden. 6. Harnstoff und Guanidin bewirken eine reversible Inaktivierung von Malatenzym aus L. plantarum. 7. Es wird vermutet, daß es sich bei dem “Malatenzym” von L. plantarum und Lc. mesenteroides, dessen Hauptreaktion die NAD-abhängige Decarboxylierung von L-Äpfelsäure zu L-Milchsäure ist, entweder um einen nicht trennbaren, funktionell einheitlichen Komplex aus 2 Enzymkomponenten oder um ein einziges Proteinmolekül handelt.
    Notes: Summary 1. The “malic enzyme” was partially purified from induced cells of Lactobacillus plantarum B 38 and Leuconostoc mesenteroides 99. Specific activities of 170 or 17.5 u/mg protein respectively were obtained by precipitation with manganese chloride and protamine sulphate, chromatography on Sephadex and hydroxyapatite. 2. Fractions containing “malic enzyme” without lactate dehydrogenase were obtained from L. plantarum by gel filtration, chromatography with hydroxyapatite or disc-electrophoresis. 3. The molecular weights of the “malic enzyme” of L. plantarum and Lc. mesenteroides were 150 000 and 130 000–140 000 respectively. The NAD: L-malate oxido-reductase, decarboxylating (E.C. 1.1.1.38) of Schizosaccharomyces pombe was found to have a molecular weight of 120 000–130 000. 4. Partially purified “malic enzyme” from L. plantarum, that contained no L-lactate dehydrogenase, converts L-malate in the presence of NAD and manganese to L-lactate and carbon dioxide quantitatively. Oxaloacetic acid is decarboxylated in the absence of NAD. Pyruvate is not reduced to lactate with NADH2; oxaloacetic acid is converted to pyruvate, not to lactate in the presence of NADH2. 5. The enzyme forms L-lactate from L-malate in the presence of large amounts of semicarbazide; pyruvate is no intermediate of the reaction. 6. Urea and guanidin inactivate “malic enzyme” from L. plantarum reversibly. 7. The main reaction of malic “enzyme” from L. plantarum or Lc. mesenteroides is the quantitative decarboxylation of L-malate to L-lactate. It is assumed that this enzyme consists either of an unseparable, uniform complex composed of two enzyme components or of a single protein molecule.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 96 (1974), S. 329-339 
    ISSN: 1432-072X
    Keywords: Malic Enzyme ; Malo-Lactic Enzyme ; Lactobacillus casei ; Streptococcus faecalis ; Lactic Acid Bacteria
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Description / Table of Contents: Zusammenfassung 1. Bei drei Stämmen vonLactobacillus casei, die auf Äpfelsäure als C-Quelle wuchsen, wurde durch Kultur mit Äpfelsäure entweder Malatenzym oder durch Kultur mit Äpfelsäure und Glucose Malo-Lactat-Enzym induziert. Zwei Stämme vonStreptococcus faecalis bildeten nur Malatenzym,Streptococcus lactis, der Glucose zum Wachstum braucht, nur Malo-Lactat-Enzym. 2. Durch aufeinanderfolgende Induktion wurden Zellen vonLactobacillus casei M40 mit Malatenzym und Malo-Lactat-Enzym erhalten. 3. Malatenzym und Malo-Lactat-Enzym unterscheiden sich im Induktionsverhalten, im pH-Optimum, in der Affinität zum Substrat, in den Endprodukten und im Molekulargewicht.
    Notes: Abstract 1. Malic enzyme was induced by malic acid and malo-lactic enzyme was induced by malic acid and glucose in cells of three strains ofLactobacillus casei that were able to grow on malate as carbon source. Two strains ofStreptococcus faecalis formed malic enzyme only, whereas only malo-lactic enzyme was formed by a glucose requiring strain ofStreptococcus lactis. 2. Given sequential induction, cells ofLactobacillus casei M40 were found to contain malic enzyme and malo-lactic enzyme simultaneously. 3. Malic enzyme and malo-lactic enzyme have been separated by chromatography on Sephadex G-200. These two enzymes have a different pH optimum, different affinities for substrates, form different end products from malate, and have molecular weights of 120000 and 150000 daltons respectively.
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  • 10
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 117 (1978), S. 269-276 
    ISSN: 1432-072X
    Keywords: Succinic acid ; Fermentation ; Saccharomyces cerevisiae ; α-ketoglutarate dehydrogenase
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract 1. Succinic acid is formed in amounts of 0.2–1.7 g/l by fermenting yeasts of the genusSaccharomyces during the exponential growth phase. No differences were observed between the various species, respiratory deficient mutants and wild type strains. 2. At low glucose concentrations the formation of succinic acid depended on the amount of sugar fermented. However, the nitrogen source was found to be of greater importance than the carbon source. 3. Of all nitrogen sources, glutamate yielded the highest amounts of succinic acid. Glutamate led to an oxidative and aspartate to a reductive formation of succinic acid. 4. A reductive formation of succinic acid by the citric acid cycle enzymes was observed with malate. This was partially inhibited by malonate. No evidence was obtained that the glyoxylate cycle is involved in succinic acid formation by yeasts. 5. Anaerobically grown cells ofSaccharomyces cerevisiae contained α-ketoglutarate dehydrogenase. Its activity was found in the 175000 x g sediment after fractionated centrifugation. The specific activity increased 6-fold after growth on glutamate as compared with cells grown on ammonium sulfate. 6. The specific activities of malate dehydrogenase, fumarase, succinate dehydrogenase, succinylcoenzymeA synthetase, α-ketoglutarate dehydrogenase and glutamate dehydrogenase (nicotinamide adenine dinucleotide dependent) were determined in yeast cells grown on glutamate or ammonium sulfate. Similar results were obtained with a wild type strain and a respiratory deficient mutant. The latter did not contain succinate dehydrogenase. 7. In fermenting yeasts succinic acid is mainly formed from glutamate by oxidation.
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